Features on StarChefs.com

On the Plate: Notable Presentations
February 2007
vol.7
Fuse
Dallas, TX
Cauliflower Panna Cotta, Curry Oil, Pork Rinds, Quail Egg
Cauliflower Panna Cotta, Curry Oil, Pork Rinds, Quail Egg
In a throwback to the aspic-set plates of yore, Blaine Staniford sets a wide bowl with savory cauliflower panna cotta. The plate, in shades of cream and white, is cut with a bright drizzle of curry oil and the yellows of two hard-boiled quail eggs. But the star of the plate is a tumbleweed of crispy pork rinds that sits on top of the white gelled base.

Chef Blaine Staniford
Amuse
Dallas, TX
Sugar Cones with Salmon and Crème Fraiche
Sugar Cones with Salmon and Crème Fraiche
The French Laundry may not have begun the tradition, but Keller single-handedly catapulted miniature tartar cones into the national amuse bouche-consciousness. At Amuse, Doug Brown brings the cone down-to-earth in a comfortable, young, diner-like atmosphere by plating tiny sugar cones in a curvy, asymmetrical, plastic carrier that sits in the middle of the table for guests to help themselves.

Chef Doug Brown

 

Local
Dallas, TX
Soda Fountain Plate
Soda Fountain Plate
Tracy Miller’s sense of design carries through from the matching minimal space at Local to each and every plate, (matte white with rounded corners). With a pile of miniature ice cream sandwiches, a sugar cone in a cup, and a tiny shake with an extra-short straw, Miller creates a nostalgic plate of American favorites with a clean, modern edge.

Chef Tracy Miller
Nana
Dallas, TX
Blis-Smoked Steelhead Caviar, Green Apples Cru, White Apple Soup, Wild Rice Popcorn

Blis-Smoked Steelhead Caviar, Green Apples Cru, White Apple Soup, Wild Rice Popcorn

Anthony Bombaci builds ultra-modern plates that have multiple focal points and appear as different stunning forms according to the angle from which they're perceived. In this dish, the eye is drawn to the pale green quenelle of apple sorbet and standing slices of apple crudo, but inevitably follows a trail of shiny caviar and wild rice out into the edges of the contours around the convex dip.

Chef Anthony Bombaci